Add the fresh or frozen blueberries to a small saucepan along with 2 tablespoons of sugar and the lemon zest. Cook over medium heat for approximately 10 minutes, stirring from time to time, until the berries soften and release their juices to form a thick sauce. Take the pan off the heat and allow the mixture to cool down to 110°F, which should take 5-10 minutes.

Pour the warm water into a large mixing bowl and stir in the 3 tablespoons of sugar. Scatter the active dry yeast over the surface of the water, give it a gentle stir, and leave it undisturbed for 5-10 minutes until it becomes foamy, indicating the yeast is properly activated.

Once the yeast mixture is foamy, stir in 1/2 cup of the cooled blueberry sauce from the first step (save any extra sauce for another use), along with the vanilla extract, dried blueberries, 1 cup of the bread flour, and the salt. Mix everything together until well combined, then incorporate the remaining 3 cups of flour gradually, adding it 1/2 cup at a time and stirring with a sturdy spoon until a shaggy dough forms that begins pulling away from the bowl sides.

Transfer the dough onto a lightly floured work surface and knead it by hand for 6-8 minutes until it becomes smooth and elastic, sprinkling on a little extra flour only when necessary to prevent sticking. The dough should feel slightly tacky to the touch but not wet, and it needs to be firmer than typical bread dough. Shape it into a ball, place it in a lightly oiled bowl, drape a damp kitchen towel or plastic wrap over the top, and set it in a warm spot away from drafts to rise for about 2 hours until it doubles in volume.

Once the dough has fully risen, turn it out onto a clean counter and cut it into 8 equal portions with a bench scraper or sharp knife. Shape each portion into a smooth, tight ball, then use your thumb to press through the center of each ball, creating a hole. Gently stretch and widen the opening until it measures 2-3 inches across, forming a classic bagel ring. Arrange the shaped bagels on a parchment-lined baking sheet, loosely cover them with a towel, and let them rest for 5-10 minutes.

Heat your oven to 425°F. While the oven preheats, bring 2 quarts of water to a vigorous boil in a large pot, then stir in the honey or barley malt syrup until it dissolves completely. In a separate small bowl, whisk the egg white together with 1 tablespoon of water to prepare an egg wash, and keep it nearby for later use.

Carefully lower each bagel into the boiling water, working in small batches to avoid crowding the pot. Boil each bagel for exactly 1 minute per side, flipping it halfway through the cooking time. Lift each boiled bagel out with a slotted spoon and return it to the parchment-lined baking sheet. After all the bagels have been boiled and are back on the sheet, brush the top surface of each one with the prepared egg wash.

Place the baking sheet in the preheated 425°F oven and bake for 26-30 minutes until the bagels develop a deep golden brown color on top and produce a hollow sound when you tap the bottom. Remove the sheet from the oven and allow the bagels to cool on the pan for at least 20 minutes before moving them to a wire rack or serving. If desired, dust the warm bagels lightly with a mixture of cinnamon and sugar while they're still hot.